Lasagna is a timeless Italian classic that brings warmth and comfort to any table. When it comes to authentic recipes, Marcella Hazan stands out as a culinary icon who mastered the art of simple yet flavorful Italian cooking. Her lasagna recipe captures the essence of traditional Italian flavors with a perfect balance of rich meat sauce, creamy béchamel, and tender pasta layers.
In this recipe, we’ll guide you through Hazan’s approach to lasagna that’s both approachable and deeply satisfying. Whether you’re a seasoned cook or trying lasagna for the first time, this recipe promises a delicious experience that honors Italy’s culinary heritage. Let’s dive into making a lasagna that’s sure to become a favorite in your kitchen.
Ingredients
To craft Marcella Hazan’s iconic lasagna recipe, we rely on high-quality, fresh ingredients that build layers of flavor. Below we organize the essentials into four categories for clarity and simplicity.
For the Meat Sauce
Our rich meat sauce combines savory beef and pork with a touch of wine and tomatoes to create a balanced and deeply satisfying base.
- 1 lb (450 g) ground lean beef
- ½ lb (225 g) ground pork
- 1 medium onion, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) dry white wine
- 1 (28 oz / 800 g) can crushed tomatoes, preferably San Marzano
- Salt to taste
For the Béchamel Sauce
Marcella’s creamy béchamel is key for a smooth texture and subtle richness, made with minimal ingredients for purity.
- 6 tablespoons unsalted butter
- ½ cup (65 g) all-purpose flour
- 4 cups (960 ml) whole milk, warmed
- Salt and ground white pepper to taste
- A pinch of freshly grated nutmeg
For the Pasta Sheets
We use fresh or dried pasta sheets, ensuring they’re sturdy enough to hold the sauces yet tender after baking.
| Ingredient | Quantity | Notes |
|---|---|---|
| Dry lasagna sheets | About 12 sheets | No-boil or regular |
| OR Fresh pasta dough | Enough to roll 12 sheets | Roll thinly before boiling |
Additional Ingredients
These staples complement the main components to complete the lasagna layers with flavor and texture contrast.
- 1 cup (100 g) grated Parmesan cheese
- Extra butter for greasing the baking dish
Tip: Use Parmigiano-Reggiano for the best authentic flavor.
This ingredient list ensures that as we proceed, each layer of Marcella Hazan’s lasagna will showcase its signature richness and harmony that makes this recipe timeless.
Equipment Needed
To make Lasagna Recipe Marcella Hazan a success, having the right equipment is crucial. We recommend gathering the following tools before starting to ensure a smooth cooking process.
- Large Heavy-Bottomed Saucepan or Dutch Oven
This is essential for simmering the rich meat sauce. Choose one with a thick base to prevent scorching and ensure even heat distribution.
- Medium Saucepan
We’ll use this to prepare the creamy béchamel sauce. A medium saucepan allows for easy whisking and temperature control.
- Mixing Bowls
Have a few on hand for combining ingredients or holding grated cheese and prepared meat before assembling the lasagna.
- Wooden Spoon or Silicone Spatula
Ideal for stirring sauces gently without scratching the cookware.
- Whisk
Use this for blending butter, flour, and milk seamlessly when creating the béchamel.
- Baking Dish (9×13 inches or similar)
This classic size works perfectly for layering the lasagna. Choose a sturdy oven-safe dish to hold all layers and bake evenly.
- Knife and Cutting Board
For chopping onions and any additional herbs or garnishes.
- Measuring Cups and Spoons
Precise measurement ensures consistent flavor and texture in every step.
- Aluminum Foil
We cover the lasagna while baking to prevent excessive browning and to allow it to cook through slowly.
- Slotted Spoon or Tongs
Handy for handling pasta sheets if using fresh or pre-cooked varieties.
| Equipment | Purpose |
|---|---|
| Large Heavy-Bottomed Saucepan | Simmering meat sauce |
| Medium Saucepan | Preparing béchamel sauce |
| Mixing Bowls | Organizing and mixing ingredients |
| Wooden Spoon or Silicone Spatula | Stirring sauces without scratching |
| Whisk | Blending béchamel ingredients smoothly |
| Baking Dish (9×13 inches) | Layering and baking the lasagna |
| Knife and Cutting Board | Chopping onions and herbs |
| Measuring Cups and Spoons | Accurate ingredient measuring |
| Aluminum Foil | Covering lasagna while baking |
| Slotted Spoon or Tongs | Handling pasta sheets with ease |
Having these essential tools ready lets us focus on the precise execution of each layer, bringing out the authentic flavors and textures that define Marcella Hazan’s timeless lasagna.
Prep Work
Before we start layering the Lasagna Recipe Marcella Hazan, we must focus on essential prep work. This ensures each component harmonizes perfectly to deliver the authentic Italian flavor Marcella is known for.
Preparing the Meat Sauce
We begin by browning the ground beef and pork gently in a large heavy-bottomed saucepan over medium heat. Break the meat apart as it cooks until fully browned and no longer pink. Next, we add finely chopped onion and cook until translucent, releasing sweetness.
To deglaze and add depth we pour in a good splash of white wine, letting it simmer until mostly evaporated. Then, we stir in peeled canned tomatoes crushed by hand, salt, and pepper. Lower the heat and let the sauce simmer slowly for 1.5 to 2 hours uncovered, stirring occasionally. This slow cooking concentrates flavors and produces the rich base for our lasagna.
| Step | Details | Time |
|---|---|---|
| Brown meat | Ground beef and pork | 8-10 minutes |
| Cook onion | Until translucent | 5 minutes |
| Add white wine | Simmer until reduced | 3-4 minutes |
| Add tomatoes and seasoning | Simmer uncovered, stirring occasionally | 90-120 minutes |
Making the Béchamel Sauce
The béchamel sauce adds that creamy silkiness to the layers. We melt butter in a medium saucepan over low-medium heat. Once melted, whisk in flour to create a smooth roux. Cook gently for about 2 minutes, stirring constantly to avoid browning.
Gradually whisk in warm milk in small increments to ensure a lump-free sauce. Continue whisking and cooking until sauce thickens to a custard-like consistency. Season with a pinch of salt and freshly ground nutmeg for authentic flavor.
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter | 5 tablespoons | Unsalted |
| Flour | 5 tablespoons | All-purpose |
| Milk | 4 cups | Warmed |
| Nutmeg | Pinch | Freshly grated |
| Salt | To taste |
Preparing the Pasta Sheets
Marcella Hazan traditionally uses fresh pasta sheets, but dried ones work as well. If using fresh pasta, roll the dough thinly into sheets no thicker than 1/16 inch. Cut sheets to fit your baking dish dimensions.
For dried pasta, we recommend boiling sheets briefly in salted water until just tender but still firm to bite (al dente), about 1-2 minutes. Drain on a clean kitchen towel to avoid sticking. This prep ensures tender layers that absorb sauce without becoming mushy.
This precise prep work forms the foundation of our lasagna’s signature richness and textural harmony. Each element readies us to build the layers that make Marcella Hazan’s lasagna unforgettable.
Directions
Let’s bring together all the components of Marcella Hazan’s Lasagna recipe to build layers of rich flavor and perfect texture. Follow these carefully crafted steps for assembling and baking the lasagna to replicate the authentic Italian experience.
Assembling the Lasagna
- Preheat the oven to 375°F (190°C) to ensure it’s ready when the lasagna is prepared.
- Lightly butter the baking dish to prevent sticking and enhance browning at the edges.
- Start with a thin layer of meat sauce at the bottom of the dish. This base layer helps prevent the pasta sheets from drying out during baking.
- Lay down the first layer of pasta sheets, ensuring they fit without overlapping excessively.
- Spread a generous layer of béchamel sauce over the pasta sheets for creaminess and balance.
- Spoon a thin layer of meat sauce over the béchamel to infuse rich meaty flavor.
- Sprinkle a modest amount of grated Parmesan cheese evenly to add savory notes.
- Repeat the layering process in this order:
| Step | Layer | Purpose |
|---|---|---|
| 1 | Pasta sheets | Forms the foundation for layers |
| 2 | Béchamel sauce | Adds creaminess and moisture |
| 3 | Meat sauce | Delivers robust flavor |
| 4 | Grated Parmesan cheese | Enhances taste with umami and texture |
- Continue layering until you’ve used all ingredients, finishing with a smooth layer of béchamel sauce topped with a final generous sprinkle of Parmesan cheese.
- Lightly shake the dish to settle the layers evenly.
Baking the Lasagna
- Cover the baking dish with aluminum foil, tenting it slightly so it doesn’t touch the cheese.
- Place the lasagna in the preheated oven and bake covered for 25 minutes.
- Remove the foil and bake for an additional 20 to 25 minutes, or until the top is golden brown and bubbly.
- To check doneness, gently press the center. It should feel firm but springy, and the sauce will be bubbling around the edges.
- Once baked, let the lasagna rest for 15 to 20 minutes before slicing. This allows the layers to set and makes serving easier.
Following these steps will help us recreate the perfect Lasagna Recipe Marcella Hazan, celebrated for its rich meatiness, creamy béchamel, and tender pasta bound together in an exquisite Italian classic.
Serving Suggestions
To elevate Marcella Hazan’s lasagna recipe, we recommend pairing it with sides and beverages that complement its rich flavors without overpowering the dish. Here are our top serving suggestions to complete your meal:
Perfect Side Dishes
- Light Green Salad: A fresh salad with mixed greens, arugula, or baby spinach dressed in a simple lemon vinaigrette brightens the palate and balances the creamy béchamel.
- Garlic Bread: Crisp on the outside and soft inside, garlic bread infused with fresh herbs offers a satisfying crunch and aromatic accent.
- Roasted Vegetables: Seasonal vegetables such as zucchini, bell peppers, or asparagus roasted with olive oil and herbs provide a warm and savory contrast.
Recommended Wine Pairings
Marcella Hazan’s authentic lasagna boasts a rich tomato and meat sauce that pairs exceptionally well with medium-bodied red wines. Consider the following options:
| Wine Type | Description | Serving Temperature |
|---|---|---|
| Chianti Classico | Bright acidity with cherry and earthy notes | 60–65°F (15–18°C) |
| Barbera | Bold fruit flavors balanced with tangy acidity | 58–62°F (14–16°C) |
| Sangiovese | Medium tannins with rustic and fruity character | 60–65°F (15–18°C) |
Serving Temperature & Presentation Tips
- Serve the lasagna warm but not piping hot to allow the flavors to meld and the layers to hold together when sliced.
- Garnish with freshly grated Parmesan or a sprinkle of finely chopped fresh basil to add a fresh, herbal note and an elegant finish.
- Use a wide, flat spatula for clean servings to maintain the dish’s signature layered appearance.
“Lasagna is the comfort food of Italy, and how you serve it makes all the difference.” —Marcella Hazan
By following these serving suggestions, we ensure each plate of our lasagna is a well-rounded celebration of authentic Italian flavors and textures.
Tips for Best Results
To achieve the authentic Lasagna Recipe Marcella Hazan experience, attention to detail at each step is vital. Below, we share essential tips that enhance flavor, texture, and presentation.
Meat Sauce Perfection
- Simmer Low and Slow: Let the meat sauce simmer gently for at least 1.5 hours. This slow cooking develops deep, layered flavors and tenderizes the meat perfectly.
- Deglaze Thoroughly: After browning the meat and onions, deglaze the pan with white wine to capture every bit of caramelized flavor.
- Balance Acidity: Use whole peeled tomatoes crushed by hand to maintain the right acidity and texture.
Béchamel Sauce Smoothness
- Warm Milk Gradually: Add warm milk to the roux in small increments while whisking continuously to prevent lumps.
- Cook Until Silky: Keep stirring until the béchamel thickens to a creamy, pourable consistency—neither too thick nor too runny.
Pasta Preparation Insights
- Use Fresh If Possible: Fresh pasta sheets absorb sauces better and prevent dryness or breakage. If using dried, rehydrate briefly or overlap sheets carefully.
- Avoid Overlapping Sheets Excessively: Lay sheets flat without too much overlap to ensure even cooking and prevent a gummy texture.
Assembly and Baking Tips
- Butter the Dish Generously: Prevent sticking by thoroughly buttering the baking dish before layering.
- Follow the Layer Order Faithfully: The classic layering is crucial—start with meat sauce, then pasta, béchamel, meat sauce, and Parmesan cheese. Repeat until ingredients are used.
- Cover with Foil Loosely: Cover the lasagna with aluminum foil, tenting it slightly to prevent sticking on top while trapping moisture.
- Bake Two-Step: Bake covered for most of the time, then uncover for the last 15 minutes to brown the cheese topping attractively.
Resting and Serving
- Rest Before Slicing: Let the lasagna rest for 20-25 minutes after baking. This step sets the layers, making cleaner slices easier.
- Use a Wide Spatula: When serving, a wide flat spatula lifts portions neatly keeping layers intact.
| Step | Pro Tip | Reason |
|---|---|---|
| Meat Sauce Simmer | Simmer 90+ minutes on low | Develops rich, deep flavor and tender meat |
| Béchamel Whisking | Add warm milk little by little, whisk well | Prevents lumps, ensures creamy smooth sauce |
| Pasta Sheets | Use fresh pasta or briefly soften dried | Absorbs sauce well, maintains texture |
| Baking Covering | Tent foil loosely | Keeps moisture without sticking to top cheese |
| Rest Time | Rest lasagna 20-25 min before slicing | Sets layers, prevents breaking while serving |
“Marcella Hazan’s formula is all about patience and balance. Give each stage the care it deserves for a lasagna that embodies the best of Italian tradition.”
By following these tips closely we ensure every bite of our Lasagna Recipe Marcella Hazan delivers authentic flavor depth and perfect texture every time.
Conclusion
Mastering Marcella Hazan’s lasagna recipe lets us bring a true taste of Italy into our kitchens. The careful balance of rich meat sauce, creamy béchamel, and tender pasta creates a dish that’s both comforting and elegant. With the right techniques and attention to detail, we can achieve authentic flavors that honor Italy’s culinary heritage.
This recipe isn’t just about cooking; it’s about savoring the process and sharing a meal that brings people together. Whether we’re cooking for family or friends, Hazan’s lasagna offers a timeless way to celebrate great food and tradition. Let’s enjoy every delicious bite and keep this classic alive in our homes.
Frequently Asked Questions
Who is Marcella Hazan and why is she important for lasagna?
Marcella Hazan is a renowned Italian cookbook author known for authentic Italian cooking. Her lasagna recipe blends rich meat sauce, creamy béchamel, and tender pasta, offering a perfect balance of flavors that honors Italy’s culinary tradition.
What are the key ingredients in Marcella Hazan’s lasagna?
The key ingredients include ground beef and pork, white wine, tomatoes for the meat sauce, butter, flour, and milk for béchamel, fresh or dried pasta sheets, and grated Parmesan cheese to enhance flavor.
What equipment do I need to make Hazan’s lasagna?
You’ll need a large heavy-bottomed saucepan, a medium saucepan, mixing bowls, a sturdy baking dish, a whisk, measuring cups, and aluminum foil for covering the dish during baking.
How do I prepare the meat sauce for the lasagna?
Brown the ground beef and pork with onions, deglaze the pan with white wine, then simmer with tomatoes for 1.5 to 2 hours to develop rich and deep flavors.
What is the best way to make the béchamel sauce?
Create a roux by melting butter and stirring in flour, then slowly add warm milk while whisking to prevent lumps, cooking until the sauce is silky and smooth.
Should I use fresh or dried pasta sheets?
Fresh pasta is preferred for better absorption and texture, but dried pasta can also be used if prepared properly to avoid mushiness.
How should I assemble the lasagna layers?
Start with meat sauce, then pasta sheets, an even layer of béchamel, more meat sauce, and grated Parmesan. Repeat layers until ingredients are used, finishing with Parmesan on top.
What are the baking instructions for Hazan’s lasagna?
Preheat the oven, butter the baking dish, cover the lasagna with foil, and bake according to the recipe’s time guidelines. Remove the foil in the last minutes to brown the top lightly.
Why is resting the lasagna important before serving?
Resting allows the layers to set properly, making it easier to slice and serve clean portions without the lasagna falling apart.
What sides and wines pair best with this lasagna?
Light green salads, garlic bread, roasted vegetables, and medium-bodied red wines like Chianti Classico, Barbera, or Sangiovese complement the rich flavors perfectly.